酱香型白酒酵母菌群快速鉴定及发酵性能初探

Rapid identification and functional characterization of yeasts from sauce-flavor Baijiu during brewing

为了研究酱香型白酒酿造过程中酵母菌群的生物多样性及发酵性能,对前期建立的"国台酒-酵母菌种库"展开研究,利用十二烷基磺酸钠(SDS)热裂解法提取总DNA,进而通过5.8S rDNA-ITS区域限制性片段长度多态性分析(RFLP)的方法结合"Yeast-ID"数据库比对,将酵母菌株鉴定到种的水平,再通过inter-δPCR的方法将酿酒酵母菌株在种以下水平进一步分类。最后,对每个类型的酵母菌株,进行了发酵性能的初步研究。研究表明,酱香型白酒酿造过程中酵母菌群被分为7种,其中3种表现出较强的产酒功能,1种表现出较强的产乙酸乙酯能力;各菌种之间代谢产酸、产酯和微量物质的能力各不相同。

In order to study the biodiversity and fermentation performance of yeasts from sauce-flavor Baijiu during brewing, a study on ＂Guotai-yeast strains library＂ established in early stage was carried out. The total DNA was extracted by SDS thermal cracking method. Then the molecule method based on restriction fragment length polymorphism analysis （RFLP） of the 5.8S rDNA-ITS region combining the ＂Yeast-ID＂ database alignment were used and yeast strains were identified at the species level. Inter-δ PCR method was used to differentiate and identify at subspecies of Saccharomyces cerevisiae. Finally, the fermentation performance of each type of yeast strain was studied. The research results showed that yeasts from sauce-flavor Baijiu during brewing were divided into 7 types, and 3 of them showed higher ethyl alcohol-producing abilities, and one of them showed higher ethyl acetate-producing ability. Besides, the production ability of total acids, total esters and trace substances were different among strains.